高温杀菌对预浸泡豆杆的杀菌效果及品质影响

本研究以预浸泡豆杆为研究对象,研究高温杀菌对预浸泡豆杆中微生物的杀灭效果及其品质的影响,以期获得具有良好感官品质和理化品质的产品。结果表明:当温度≥105℃和时间≥10 min时,样品的菌落总数由初始的8.72×108cfu/g减少到50 cfu/g以内,样品的大肠菌群从1.6×105MPN/g减少到3 MPN/g以内,致病菌均未检出。杀菌温度和杀菌时间对预浸泡豆杆中脂肪含量、pH、弹性影响差异不显著(p>0.05),对水分含量、蛋白质、色差、硬度和咀嚼性影响显著(p<0.05),综合微生物、理化指标、色泽、质构的变化结果,经105℃、15 min和110℃、10 min处理后的预浸泡豆杆既能满足产品卫生要求也可以较好的保留产品原有的品质。

Effect of High Temperature Sterilization on Germicidal Efficacy and Quality of Pre-soaking Soybean Gluten

The study used pre-soaking soybean gluten as the research objec, the effect of high temperature sterilization on the inactivation of microorganisms and quality in the pre-soaking soybean gluten were studied, in order to achieve better sensory, physicochemical properties of the novel product. The results showed that the colony lump-sum of the sample decreased from 8.72 ×108 cfu/g to 50 cfu/g or less, and coliform bacteria in the sample decreased from 1.6 ×105 MPN/g to 3 MPN/g or below, when the temperature is above 105℃ and the sterilization time is over 10 min. No pathogenic bacteria was detected. Sterilization temperature and time had no significant effect on fat content, pH and springiness(p>0.05), had significant effect on moisture,protein, color and lustre, hardness and chewiness(p<0.05). Comprehensive microorganism, physicochemical index, color and texture change result, it is concluded that 105 ℃ for 15 min, 110℃ for 10 min can effectively maintain the quality, and inactive the microorganism of pre-soaking soybean gluten.